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14 INGREDIENTS • 7 STEPS • 45MINS

Homemade Tamarind BBQ Sauce

Name: Homemade Tamarind BBQ Sauce
Total time: PT2700.0S
Yield: 2
Ingredients: 3/4 cup Tamarind Pulp; 1 tablespoon Olive Oil; 1/2 teaspoon Salt; 1 tablespoon Fresh Ginger; 1/2 teaspoon Ground Allspice; 1/2 teaspoon Ground Black Pepper; 1 Onion; 1 Scotch Bonnet Pepper; 1/4 cup Worcestershire Sauce; 2 cup Ketchup; 2 tablespoon Molasses; 1/4 cup Brown Sugar; 1/4 cup Apple Cider Vinegar; 2 tablespoon Yellow Mustard

Recipe

5.0

3 ratings

Amazing caribbean twist on our favorite BBQ sauce.

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Homemade Tamarind BBQ Sauce

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CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.

https://www.youtube.com/user/caribbeanpot

Amazing caribbean twist on our favorite BBQ sauce.

45MINS

Total Time

$2.78

Cost Per Serving

Ingredients

Servings

2

us / metric

3/4 cup

Tamarind Pulp

1 Tbsp

Olive Oil

as needed

Salt

1 Tbsp

Fresh Ginger, grated

as needed

Ground Allspice

as needed

Ground Black Pepper

1

Large Onion, diced

1

Scotch Bonnet Pepper, deseeded

4 Tbsp

Worcestershire Sauce

2 cups

Ketchup

2 Tbsp

Molasses

4 Tbsp

Brown Sugar, lightly packed

4 Tbsp

Apple Cider Vinegar

2 Tbsp

Yellow Mustard

Nutrition Per Serving

VIEW ALL

Calories

677

Fat

7.8 g

Protein

1.7 g

Carbs

148.9 g

Add to plan

Homemade Tamarind BBQ Sauce

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CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.

https://www.youtube.com/user/caribbeanpot

Cooking InstructionsHide images

step 1

Put the Tamarind Pulp (3/4 cup) in a bowl and top it with hot water.

step 2

In a deep sauce pan on medium heat, pour in Olive Oil (1 Tbsp) then add the large onion. Turn heat down to low and let this slowly cook for 5 minutes, stiring often.

step 3

Add Salt (as needed), Fresh Ginger (1 Tbsp), Ground Allspice (as needed) and Ground Black Pepper (as needed) and toast the spices for a minute. Make sure to stir so the spices don't burn.

step 4

Add Onion (1), Scotch Bonnet Pepper (1), Worcestershire Sauce (4 Tbsp), Ketchup (2 cups), Molasses (2 Tbsp), Brown Sugar (4 Tbsp), Apple Cider Vinegar (4 Tbsp) and Yellow Mustard (2 Tbsp) into the pot. Raise to medium heat, stirring often.

step 5

Using a fork, break up the tamarind pulp, then massage it with your fingers. Discard as much solid (seeds and fibers) as you can. Strain the liquid into the pot. Stir well.

step 6

Turn the heat back up so you get this back to boiling, then turn the heat down to a very gentle simmer for 30-45 minutes.

step 7

Use this sauce for grilling, a dipping sauce for your chicken fingers or for burgers. Store in glass containers in the fridge and it will remain good for at least a couple months. Enjoy!

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